Hometown Get-Togethers - Candace Floyd [66]
3. To prepare the filling, place the cream cheese in a large bowl. Beat until smooth with a mixer at medium-high speed. Add the eggs, one at a time, followed by the sugar, vanilla, and lemon zest. Pour over the crust.
4. Bake for 1 hour, or until set. Remove from the oven and let stand. Maintain the oven temperature.
5. To prepare the topping, remove the lid from the jar of lemon curd. Heat in the microwave on high for 1 minute. Quickly spread over the cheesecake.
6. Combine the sour cream, sugar, and vanilla in a medium bowl; mix well. Spoon dollops on top of the lemon curd. Using the back of a spoon, spread carefully to cover the top. Return the cheesecake to the oven and bake for 15 minutes. Cool completely on a wire rack and then refrigerate until well chilled.
Chocolate Cheesecake
Roseanne Impellizzeri, Pittsburgh, Pennsylvania
Serves 12 to 16
“I’ve probably been making this divine recipe for over twenty years. I began making it in New York and have served it at many functions from Florida to South Carolina and now in Pittsburgh. Everywhere I take it, it’s a smash hit.”
CRUST
1 cup chocolate wafer crumbs
¼ cup (½ stick) butter, melted
FILLING
Two 8-ounce packages cream cheese, softened
¾ cup sugar
3 eggs, at room temperature
1½ teaspoons vanilla extract
5 ounces semisweet chocolate squares, melted and cooled
1 cup plain yogurt
CHOCOLATE GLAZE
3 ounces semisweet chocolate squares
2 tablespoons butter
½ teaspoon vanilla extract
1. Preheat the oven to 300°F.
2. To prepare the crust, combine the wafer crumbs and melted butter in a small bowl; mix well. Press into the bottom of a 9-inch springform pan or a 9-inch deep-dish pie pan.
3. To prepare the filling, combine the cream cheese and sugar in a large bowl. Beat until smooth with a mixer at medium-high speed. Beat in the eggs and vanilla. Stir in melted chocolate and yogurt; mix well. Pour into the prepared crust.
4. Place the dish in the oven. Place a pan of water on the bottom oven rack. Bake for 50 to 60 minutes, until the edges of the cheesecake pull away from the sides of the pan. Do not open the oven door while baking. Cool in the oven with the door open.
5. To prepare the glaze, combine the chocolate, butter, and vanilla in a small saucepan. Place the pan over low heat until the chocolate and butter are melted and the mixture is smooth. Cool slightly and then spread over the cheesecake. Refrigerate until well chilled.
White Chocolate Cheesecake with Raspberry Glaze
Judy Clouse, Golva, North Dakota
Serves 12
“This cheesecake takes a little bit more time and effort, but it is worth it for special occasions. I’ve served it to our bishop and several times to my siblings and family.”
CRUST
1½ cups graham cracker crumbs
3 tablespoons sugar
½ teaspoon ground cinnamon
1/3 cup (51/3 tablespoons) melted butter
FILLING
Two 8-ounce packages cream cheese, softened
2 eggs
¾ cup sugar
2 tablespoons vanilla extract
1 tablespoon lemon juice
TOPPING
2 cups sour cream
¼ cup sugar
2 teaspoons vanilla extract
10 ounces white chocolate, finely chopped
GLAZE
One 12-ounce package frozen unsweetened raspberries
1½ tablespoons cornstarch
½ cup sugar
1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. To prepare the crust, combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a medium bowl. Using a fork, stir until well blended. Press into the bottom of the prepared pan.
3. To prepare the filling, combine the cream cheese, eggs, sugar, vanilla, and lemon juice in a large bowl. Beat until smooth with a mixer at medium speed. Pour into the crust. Bake for 25 minutes. Remove from the oven and cool for 5 minutes. Maintain the oven temperature.
4. To prepare the topping, combine the sour cream, sugar, vanilla, and white chocolate in a bowl; blend well. Spread over the cheesecake. Bake for 20 to 25 minutes longer, until set. Cool and then refrigerate the cheesecake until well chilled, preferably overnight.
5. To prepare the glaze,