Alices Cheesecake Food

ALICE CURRAH'S CLASSIC BLACK TIE CHEESECAKE

Alice Currah's Classic Black Tie Cheesecake image

Black-tie occasion or not, if you want to really knock their socks off, this creamy, raspberry-sauce-topped cheesecake is the dessert to make.

Provided by My Food and Family

Categories Dairy

Time 6h35m

Yield 16 servings

Number Of Ingredients 12

Ingredients

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-3/4 cups sugar, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup whipping cream
1 tsp. vanilla
4 eggs
4 cups raspberries, divided
1/4 cup raspberry jam
3 Tbsp. water
2 tsp. lemon juice

Steps:

Heat oven to 325°F.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 12 min.
Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add sour cream, whipping cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, bring 1 cup raspberries, remaining sugar, jam and water to boil in saucepan; simmer on medium-low heat 5 min. or until thickened, stirring occasionally. Cool slightly. Pour into blender. Add lemon juice; blend until smooth. Refrigerate until ready to use.
Spoon raspberry sauce over cheesecake just before serving; top with remaining raspberries.

Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 145 mg, Sodium 310 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 33 g, Protein 6 g

ALICE'S CHEESECAKE

Alice's Cheesecake image

Make and share this Alice's Cheesecake recipe from Food.com.

Provided by Allyoop

Categories Cheesecake

Time 4h30m

Yield 1 cheese cake

Number Of Ingredients 13

Ingredients

28 graham crackers
5 tablespoons unsulted butter, melted
2 egg yolks
1 1/2 packages knox gelatin
2 egg whites
1 (20 ounce) can crushed pineapple
1/2 cup milk
1 teaspoon real vanilla
1 cup white sugar
16 ounces cream cheese
1 pint whipped cream
1/2 cup of cold water
maraschino cherry (any amt)

Steps:

Mix graham cracker crumbs with butter.
Press into a spring form pan.
Mix egg yolks with milk.
Slowly add sugar.
Cook in a double boiler for 15 minutes.
Mix gelatin with water, let stand until dissolved.
Add to hot mixture and cool.
Cream cheese until smooth.
Add egg mixture to the creamed cheese.
Stiffly beat egg whites.
Fold into mixture.
Add whipped cream and vanilla.
Add drained pineapple and cherries.
Pour into spring form pan.
Chill for 4 hours.
Sprinkle graham cracker mixture on top.

ALICE CURRAH'S CINNAMON-PECAN CHEESECAKE

Alice Currah's Cinnamon-Pecan Cheesecake image

Blogger Alice Currah crafted this lush cinnamon-pecan cheesecake years ago. If you haven't tried it yet, do yourself a favor and try it soon!

Provided by My Food and Family

Categories Dairy

Time 6h40m

Yield 16 servings

Number Of Ingredients 11

Ingredients

1/3 cup butter, divided
1 cup graham cracker crumbs
1-3/4 cups chopped pecans, divided
1 cup plus 2 Tbsp. granulated sugar, divided
2 tsp. ground cinnamon, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
4 eggs
1/2 cup packed brown sugar
1/4 cup whipping cream
1/4 tsp. ground cardamom

Steps:

Heat oven to 325°F.
Melt 2 Tbsp. butter. Mix with graham crumbs, 3/4 cup nuts, 2 Tbsp. granulated sugar and 1 tsp. cinnamon; press onto bottom of 9-inch springform pan.
Beat cream cheese, remaining granulated sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour 10 min. to 1 hour 15 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, bring remaining butter and brown sugar to boil in saucepan on medium heat, stirring constantly. Cool 5 min. Stir in cream and cardamom; cool completely. Refrigerate until ready to serve.
Spoon sauce spooned over cheesecake slices.

Nutrition Facts : Calories 450, Fat 35 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 135 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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