AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE
Aunt Ruth was our nanny when I was little and made this cheesecake often. Since it had to chill overnight, it was torture when my sister and I had to wait until the next day to have a piece. When I visited my old neighborhood and stopped by her house, she offered me a piece of that wonderful cheesecake. I made sure to leave with a copy of the recipe! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.
Nutrition Facts : Calories 473 calories, Fat 30g fat (18g saturated fat), Cholesterol 141mg cholesterol, Sodium 460mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 0 fiber), Protein 10g protein.
ALICE CURRAH'S CLASSIC BLACK TIE CHEESECAKE
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
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
LUSCIOUS ALMOND CHEESECAKE
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT SAUCE ALA CHEESECAKE FACTORY
Make and share this Peanut Sauce Ala Cheesecake Factory recipe from Food.com.
Provided by Ambervim
Categories Sauces
Time 7m
Yield 1 Cup
Number Of Ingredients 7
Steps:
- Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
- Stir mixture over a medium heat until it begins to bubble.
- Cover the pan and remove from the heat.
Nutrition Facts : Calories 586.4, Fat 32.5, SaturatedFat 6.8, Sodium 1302.2, Carbohydrate 64.4, Fiber 4, Sugar 56.6, Protein 18.1
ALICE CURRAH'S CINNAMON-PECAN CHEESECAKE
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
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
AUNT MARGARET'S CHEESECAKE
This recipe is from around 1945. I don't know the origin...my Mom has it listed as 'My Sister's Cheesecake' on her recipe cards. It is a simple recipe with only 5 or 6 ingredients, but it is very light and creamy and totally delicious. You can make a smaller cake by using two packages of cream cheese and reducing sugar to 1/2 cup and using 2 eggs, or make a larger one by increasing to 4 cream cheese and using one cup sugar and 4 eggs.
Provided by manushag
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grind graham crackers in food processor.
- Add 3 Tbl sugar and stir, then add melted butter.
- Press into the bottom of a 9 inch springform pan.
- Separate eggs reserving yolks. Beat egg whites in stand mixer until firm stiff peaks but not dry.
- Remove whites to a separate bowl and beat yolks with sugar.
- Add vanilla and add cream cheese, one at a time until incorporated and beat for about 10 minutes on medium speed.
- Fold in egg whites gently until incorporated.
- Reduce oven to 300°.
- Pour into springform pan and bake for about 40-45 minutes.
- In the meantime, mix sour cream with sugar and 1/2 tsp vanilla.
- After removing cake from oven, increase oven temp to 400°.
- Cool cake for about 10 minutes and then add topping.
- Bake for another 10 minutes.
- Remove from oven and cool completely before serving.
- We like our cheesecake room temperature, but, of course, feel free to chill in the frig if you prefer.
Nutrition Facts : Calories 400.2, Fat 28.9, SaturatedFat 15.9, Cholesterol 139.9, Sodium 304.2, Carbohydrate 29.7, Fiber 0.2, Sugar 25.8, Protein 6.5
AUNT MARLENE'S CHEESECAKE WITH CINNAMON GRAHAM CRUST
I've had this recipe for many years and I'm glad that I finally made it! Aunt Marlene got this recipe from her neighbor, Barbara Arnold. You can make it with or without the glaze. My Aunt serves the glaze on the side. I only a had a 10" springform pan and it worked fine. It just made a flatter cake. Note: Flour was not in the original recipe but I added it after reading that it helps prevent cracks!
Provided by Oolala
Categories Cheesecake
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees and place oven rack in the middle of the oven.
- Throughly mix ingredients for crust.
- Press them into the bottom of a 9" spring form pan (10" ok too). Do sides too if you can.
- Chill the crust about one hour or more.
- Combine eggs, cream cheese, sugar, salt, flour, vanilla extract, almond extract and beat until smooth with an electric mixer at medium speed.
- Now blend in sour cream. Don't over beat the mixture as this causes air to get into the batter and causes cracks later.
- Pour this mixture into the crust and bake, on a middle oven rack about 60 minutes, until it sets. It will lightly brown and not jiggle much when moved. (I used a cookie sheet with some water in it and I put foil around the bottom of the spring form pan). Do not open the oven within the first 30 minutes of cooking.
- Let cake cool on a wire rack at room temperature completely, and then chill in the refrigerator for at least 5 hours.
- Invert the cake to serve, so that the crumbs are on the top. Serve like this or with the glaze on top or along side.
- For the Glaze: Cook the berries in 3/4 cup water until simmering.
- Mix cornstarch with 1/4 cup water and pour into berry mixture and add sugar. Bring to a boil, stir constantly, until thick and clear, a couple of minutes. Add the red food coloring if using strawberries.
- Chill the glaze and coat the top of the cake or serve along side the cake.
Nutrition Facts : Calories 752.3, Fat 53.7, SaturatedFat 29.2, Cholesterol 207.6, Sodium 421.1, Carbohydrate 61, Fiber 1.7, Sugar 49.1, Protein 9.8
CHEESECAKE ALA AUNT ALICE
I got this recipe a number of years ago from my favorite aunt. It is delicous !!
Provided by Dorene Fishkin
Categories Cakes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Thoughly mix vanilla wafers and melted margerine. Press on bottom and sides of a 9 inch spring form pan. Set aside. Combine eggs, sugar, cream cheese,vanilla and sour cream.
- 2. Pour into crust. Bake at 375' for about 35 minutes. Chill 3 to 5 hours. Serve with fresh berries or a fruit glaze of your choice. Enjoy!
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5/5 (2)Estimated Reading Time 1 minCategory Cheesecakes
- In a medium bowl, combine graham cracker crumbs, cinnamon, and 2 tablespoons sugar; mix well. Add butter and mix until crumbs are thoroughly coated. Pour into pan and with your hand, press crumbs until they evenly cover the bottom of the pan.
- In a large bowl with an electric mixer, beat cream cheese, sour cream, remaining 1 cup sugar, the eggs, and vanilla until thoroughly combined and mixture is smooth. Pour into crust and place springform pan on sheet pan.
- Bake 15 minutes, then turn oven temperature to 200 degrees. Bake about 1 hour, or until cheesecake is slightly wiggly in the center. Turn off oven, crack oven door open with a wooden spoon, and let cheesecake cool in the oven about 1 hour. Remove from oven and when cooled completely, run a thin, sharp knife around the edge of the cheesecake. Refrigerate, preferably overnight.
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