Cherry Fudge Truffle Coconut Cheesecake Food

FUDGE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
• In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
• Allow to cool to room temperature, then refrigerate for several hours before serving.

CHOCOLATE CHERRY FUDGE

Steps:

• In a microwavable bowl, combine milk and chocolate chips. Microwave on high until chips are melted and mixture is smooth when stirred, about 1 minute. Stir in almonds, cherries and extract. Spread evenly in a greased 8-in. square pan. Cover and chill until firm. Cut into squares. Store, covered, in the refrigerator.

FUDGE TRUFFLE CHEESECAKE

Steps:

• Mix in a bowl, all the crust ingredients.
• Press mixture into the bottom and 2 inches up the sides of a 9-inch springform pan; chill.
• In a big bowl, beat cream cheese until fluffy.
• Gradually add milk; beat until smooth.
• Add melted chocolate chips, eggs, and vanilla; stir until well blended.
• Pour into crust.
• Place cheesecake/pan in a large rectangular baking pan filled with 2 inches hot water; place in a 300 degree oven and bake for 1 hour and 15 minutes or until center is almost set.
• Remove cheesecake from oven and water-filled pan and cool on a wire rack for 15 minutes.
• Carefully run a knife around edge of pan to loosen.
• Cool at room temperature for 3 hours.
• Chill overnight.
• Just before serving, remove sides of pan.
• Garnish with whipped cream and chocolate chips.

CHOCOLATE CHERRY TRUFFLE CHEESECAKE

Steps:

• Crust:.
• Combine cherries and port in a small bowl. Let stand at least 30 minutes (do not drain).
• In a large bowl, cream the butter, shortening, salt, egg, vanilla and sugar until fluffy.
• Sift in flour and cocoa, mixing until incorporated.
• Fold in cherries and liquid. The dough should resemble a chocolate chip cookie.
• Spread dough into the bottom of a greased and parchment-lined 10" spring-form pan and freeze 1 hour.
• Bake at 400 °F for 20 minutes or until just firm. Set aside to cool.
• Filling:.
• Reduce oven temperature to 325°F and wrap the outside of the spring-form pan with foil.
• Melt together the chocolates and condensed milk. Cool slightly.
• In a food processor, puree cream cheese, sour cream, eggs, tofu and salt until smooth. Add chocolate and beat until combined.
• Pour mixture onto prepared crust.
• Spoon dollops of pureed pie filling onto the cheese mixture and swirl lightly with a knife.
• Bake in preheated oven for about 1 hour or until filling is set.
• Refrigerate, covered, at least 8 hours or overnight.

LIME COCONUT CHEESECAKE

Steps:

• In a bowl, combine coconut and nuts; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10-15 minutes or until crust is golden brown around the edges. Cool on a wire rack., In a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar; cook over low heat until sugar and gelatin are dissolved. Remove from the heat. In a bowl, beat cream cheese until smooth. Gradually beat in gelatin mixture. Add lime juice and zest; beat until blended. Tint pale green with food coloring. Fold in whipped cream. Pour over crust. Refrigerate for 5 hours or overnight., Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with coconut and additional whipped cream if desired.