Mother In Laws Cheesecake Cookies Food

TRIPLE-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
• In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
• Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
• Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
• Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
• Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

LIGHT AND FLUFFY LEMON CHEESECAKE

Steps:

• Crush biscuits and add to melted butter.
• Press into a 9" spring form cake tin.
• Bake in oven for 10 minutes at 180 degrees celsius.
• Dissolve jelly in hot water.
• Add lemon juice to make up 1 cup of liquid and also add lemon rind.
• Whip evaporated milk until very thick.
• Beat separately the cream cheese, sugar and vanilla.
• Fold into beaten milk.
• Fold in warm jelly and lemon mixture.
• Pour into case and chill 24 hours.
• Decorate with cream and strawberries if desired.

MOTHER-IN- LAW'S CHEESECAKE COOKIES

Steps:

• 1. Preheat oven to 350°F. Mix crust ingredients together. Reserve 1 cup for topping. Press remaining mixture in bottom of 8" square pan. Bake 15 minutes. Remove from oven and top with cheesecake mixture.
• 2. In medium bowl, blend all the cheesecake ingredients together, mixing well (I use my KA hand mixer). Spoon over baked crust, then sprinkle with reserved crust mixture. Bake 15 minutes longer.
• 3. I have doubled this recipe and baked in a 13"x9"x2" pan without any problem. Crust baking time increases by about 5 minutes, with filling, it's about 10 minutes more in my elec oven...you may have to adjust time in your own oven.