Free Cheesecake Recipes

This is a really rich cheesecake with coffee and chocolate flavors all creamy and delicious.

Mocha Chocolate Chip Cheesecake Recipe

2 1/4 c Graham Cracker Crumbs
12 oz Semi Sweet Chocolate Chips *
2 1/3 c Butter, melted **
1/2 c Milk
4 t Instant Coffee
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
14 oz Sweetened Condensed Milk
2 c Heavy Cream, Whipped
1 c Chocolate Chips *

* Chocolate chips should be the Little Bits chocolate Chips and they are to be divided into 2 separate cups. Set aside. ** Butter is to be melted and then cooled to room temperature.

In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake

This cheesecake recipe is creamy and pretty easy to make. If you like Amaretto, you'll love it.

Amaretto Cheesecake

1/2 c Whole almonds
1 lb Cream cheese
3/4 c Sugar
3 Eggs
1 ts Vanilla extract
2 T Amaretto
3/4 c Sour cream

Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch spring form pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas

Everyone likes a no bake cheesecake, especially around the holidays. Once it's done just put it in the fridge and leave it alone.

No Bake Cookie Laced Eggnog Cheese Cake

2 c Eggnog
2 pk Chocolate-laced Piroutte cookies
16 oz Cream cheese softened
1/3 c Graham cracker crumbs
8 oz French vanilla instant pudding
2 c Buttermilk
1 T Rum
1/8 t Ground nutmeg
3 T Butter, melted
2 c Whipped cream or Cool-Whip

Cut 1 inch crosswise off of each cookie. Crush the short pieces; set long ones aside for a garnish. Mix the cookie crumbs, Graham cracker crumbs, & the butter. Press this mixture firmly into the bottom of a 9 inch spring form pan. Beat the cream cheese in a large bowl until smooth. Gradually add 1 cup of eggnog, blending until smooth. Add remaining eggnog, buttermilk, pudding mix, rum, & nutmeg. Beat until well blended. Pour carefully into the spring form pan. Chill until firm, usually approx. 3 hours. Remove the sides of the pan. Place the remaining cookie pieces on top as a garnish then top with the whipped cream. Serves 10-12. Enjoy!

Strawberry is a classic topping for cheesecake and this one has a special topping recipe for you to make it even better.

Strawberry Cheesecake

------CRUST-------
1 1/2 c Graham crackers
2 T Sugar
3 T Butter or margarine; melted

------FILLING------
19 oz Cream cheese; softened
1 c Sugar
2 t Lemon peel; grated
1/4 t Vanilla
3 Eggs

------GLAZE-------
1 c Mashed strawberries
1 c Sugar
3 T Cornstarch
1/3 c Water

Pre-heat oven to 350f.
CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" spring form pan. Bake 10 minutes. Cool. Reduce oven temperature to 300f.

FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.

GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

I'm sure you'll this Ukrainian Cottage Cheese Cheesecake Recipe with it's shortbread crust. It's pretty easy to make as well.

Shortbread Crust

1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
3. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Cheesecake

2 c Cottage Cheese
3 Eggs -- Large, Separated
1/2 c Sugar -- Granulated
1/2 c Sour Cream
2 ts Cornstarch
1 t Lemon Peel -- Grated
1/2 c Walnuts -- Chopped, (Optional)

Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving.

Make a comment if you try it and let me know what you think.