River Road Cheesecake Food

ROCKY ROAD CHEESECAKE

Steps:

• Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack. Preheat the oven to 325 degrees F. Wrap the outside of an 8-inch springform pan with aluminum foil. Coat the inside of the pan with cooking spray.
• Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess. Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the sugar, eggs, 3/4 cup cream and the vanilla. Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed (do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out).
• Put the chocolate and the remaining 1/4 cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds. Stir in the cocoa powder until smooth.
• Divide the batter between 2 large liquid measuring cups or bowls (about 2 1/2 cups batter in each). Stir the melted chocolate mixture into one of the batters. Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread. Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle.
• Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 30 minutes. Remove the cheesecake from the water bath and transfer to a rack. Run a knife around the edge of the cake to loosen and let cool completely, then refrigerate overnight.
• Remove the springform ring. Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and peanuts. Press into the sides of the cake.

RIVER ROAD CHEESECAKE

Steps:

• Preheat over 350 degrees.
• Butter bottom of 9" springform pan. Mix together crust ingredients and press onto bottom of pan.
• Cream the cream cheese with electric mixer until light and fluffy (medium speed for 8-10 minutes); add 3/4 cup sugar. Beat until incorporated, occasionally scraping sides of bowl.
• Add eggs, one at a time, mixing just until blended.
• Stir in vanilla extract. Pour into prepared pan; bake approximately 35-40 minutes. Approximately three inches from the sides should be firm with the center jiggly.
• In the meantime, in a small bowl combine topping ingredients and stir until sugar dissolves; set aside.
• After baking remove pan from oven and carefully spread sour cream topping beginning from the outer edge towards center. Return to oven for 10 minutes; remove and let cool to room temperature. Chill.

CANDY BAR CHEESE CAKE

Steps:

• Preheat oven to 350.
• For crust, combine shortbread cookies, graham crackers and melted butter; stir to combine.
• Mixture may be crumbly.
• Press crumb mixture onto bottom and up sides of a 9x1-inch tart pan with a removable bottom.
• Bake until lightly brown (about 10 minutes).
• Set aside to cool.
• For filling, in a food processor or blender combine cream cheese, 3 Tablespoons butter, half and half, eggs, sugar, and vanilla.
• Cover and blend or process until smooth.
• In a mixing bowl stir together chopped candy.
• Stir in cream cheese mixture.
• Pour filliing into the crust-lined pan.
• Place in shallow baking pan to catch drips.
• Bake for 30 minutes or until center appears neatly set when shaken.
• Cool for one hour Cover and chill for at least 4 hours before serving.

CREAMY LIGHT CHEESE CAKE

Steps:

• Combine graham cracker crumbs, sugar and butter.
• Press into a pie plate, making sure to go up the sides. Refrigerate.
• In a large bowl, beat cream cheese and powdered sugar until smooth.
• Gently fold in whipped topping, spoon into crust.
• Refrigerate fr 2 hours or until set.
• Top with fruit or fruit filling of your choice.

BAILEYS CHEESECAKE

Steps:

• Melt butter and mix with biscuit crumbs to make base.
• Line bottom and sides of a springform pan with biscuit butter mixture and leave to one side.
• Beat with an electric mixer the ricotta and cream cheese, adding one egg at a time beating in between until well mixed.
• Add the sugar, vanilla and Baileys to the cheese mixture and pour into springform pan.
• Bake in a 180oC oven until mixture is firm and top is just starting to crack.
• Cool in tin and keep in the fridge until ready to serve.