Emerils Lightened Up Cheesecake Food

PUMPKIN CHEESECAKE WITH BOURBON-SPIKED CREAM

Steps:

• Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.
• Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.
• Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
• Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

EMERIL'S LIGHTENED UP CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9-inch springform pan with the butter and coat it with the graham cracker crumbs, shaking out any excess.
• Combine the ricotta with the cream cheese in a bowl until very smooth. Add the egg and egg whites, 1 at a time, stirring until well incorporated. Add 3/4 cup sugar, pinch of salt, 1/2 cup sour cream, 1 1/2 teaspoons vanilla, and the lemon zest and beat until very smooth and light, 2 to 3 minutes.
• Pour the batter into the prepared springform pan. Bake for 45 minutes, then reduce the heat to 300 degrees F and continue baking until the cake is set in the center, about 15 minutes longer. Remove the cake from the oven and let cool for 10 minutes. Reduce the oven to 250 degrees F.
• In a small bowl, combine the remaining 1 1/2 cups of sour cream, 1/4 cup of the sugar, 2 teaspoons of the amaretto, and the sliced almonds. Stir until the sugar is dissolved. Pour this mixture over the top of the cheesecake and smooth with the back of a spoon or a spatula so that the sour cream mixture evenly covers the top of the cake. Return to the oven and bake for 10 minutes.
• Remove the cheesecake from the oven and cool on a wire rack. When the cake has cooled to room temperature, refrigerate, covered, overnight or until well chilled.
• Combine strawberry quarters, remaining tablespoon of sugar, and remaining teaspoon of amaretto in a medium bowl. Allow berries to macerate for 30 minutes.
• When ready to serve, run a sharp knife under warm water and wipe dry. Run the warmed knife around the edges of the springform pan to release the sides. Remove the springform, slice the cheesecake, and serve with macerated strawberries on the side.

LIGHTENED UP INSTANT POT MANGO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine melted butter, graham cracker crumbs and 1 tablespoon sugar in a bowl and mix to combine. Pour mixture into a 7-inch spring form pan and press down evenly. Bake for 10 minutes. Remove from oven and set aside to cool.
• In a stand mixer with a paddle attachment mix cream cheeses and 2/3 cup sugar on medium speed until light and fluffy, stopping periodically to scrape down the sides of the bowl.
• Turn the mixed speed down to low and add eggs one at a time, followed mango puree and vanilla.
• Once ingredients are all well mixed pour over cooled crust; cover loosely with aluminum foil.
• Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower the cake pan onto the trivet.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 35 minutes. When the cook time is done, allow the pressure to release naturally.
• Remove the cheesecake from the inner pot and remove the fool. Allow to cool completely before covering with plastic wrap. Place in the refrigerator to cool for at least 6 hours or up to overnight.
• Nutrition Info Per Serving: Calories: 273; Total Fat: 17 grams; Saturated Fat: 9 grams; Total Carbohydrate: 26 grams; Sugars: 22 grams; Protein: 6 grams; Sodium: 234 milligrams; Cholesterol: 84 milligrams; Fiber: 1 gram.

EMERIL'S LOBSTER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan.
• In a large saute pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat.
• Using an electric mixer, beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, Gouda, and sauteed vegetables until fully incorporated, about 2 minutes.
• Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
• Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving.
• To serve, cut the cake into wedges with a warm knife. Serve each wedge with the creme fraiche, sprinkled with parsley and onions. Garnish with a dollop of caviar.

EMERIL LAGASSE'S PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
• Pour in the melted butter and stir well to blend.
• Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
• Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.
• Beat until fluffy.
• Add the eggs and yolks, beating on low speed until just blended.
• Fold in the cream and pumpkin purée.
• Pour the batter into the crust-lined pan, and place on a baking sheet.
• Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
• Remove from the oven and cool for 15 minutes.
• Carefully run a small, sharp knife between the cake and the sides of the pan.
• Release the sides of the pan and cool at room temperature for 30 minutes.
• Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.