Glazed Lemon Chiffon Cake

This cake looks too good to resist! :) Enjoy!

Ingredients:

• 2 cups sifted cake flour
• 1- 1/2 cups granulated sugar
• 1 TBSP baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 8 eggs, separated
• 1/4 cup lemon juice
• 1/4 water
• 2-1/2  TBSP grated lemon zest
• 1/2 tsp cream of tartar

Glaze:

• 6 TBSP butter, melted
• 1 TBSP grated lemon zest
• 2 cups confectioners' sugar
• 3 TBSP lemon juice
• 1 tsp pure vanilla

Directions:
Preheat oven to 325*.
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Folk 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined: do not over mix or batter will deflate. Pour into un -greased pan; tap gently on counter to release air pockets.
Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.
 For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula... glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.

Stepheny

Chocolate Candy Bar Explosion Cheesecake

A small slice of this rich and creamy cheesecake will satisfy your sugar craving. Don't let the long recipe daunt you. It's really not that hard.

Ingredients:

For the Crust:
10 graham crackers
1 Tablespoon sugar
6 Tablespoons butter, melted
3 1.4-oz Heath English toffee candy bars

For the Cheesecake:
8 oz Hershey's Milk Chocolate bar(s)
4 8-oz packages cream cheese (full fat) at room temperature
1 2/3 Cups sugar
1/3 Cup corn starch
1 Tablespoon pure vanilla extract
2 large or extra-large eggs
3/4 Cup heavy or whipping cream

For the Top Decoration:
1/3 Cup sugar
3 Tablespoons unsweetened cocoa powder
1 Cup cold heavy or whipping cream
1 teaspoon pure vanilla extract
4 1.4-oz Heath English toffee candy bars

Assorted chocolate candies, for example: Chocolate chips, Hershey's Hugs, Kit Kat pieces, Hershey's Special Dark Chocolate Nuggets, Snickers, Twix Bars, etc... We went with a caramel theme.

Directions:

1) While you prepare the crust, remove all the ingredients for the cheesecake so they can come to room temperature. Preheat the oven to 350 F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil. To make the crust, crush the graham crackers by placing them in a plastic bag and crushing them with a rolling pin. Combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. Press the crumbs into the bottom of the pan. Bake for 8 minutes. Cool to room temperature.

2) While the crust cools, chop the 3 Heath bars into small pieces and sprinkle over the cooled crust. Melt the 8-oz chocolate bar in the microwave carefully, so as not to burn it (15-20 seconds at a time). Set it aside to cool. Place the first package of cream cheese along with 1/3 cup of sugar and cornstarch in a large bowl. Beat on low with an electric mixer until creamy - about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheeses. Beat in the remaining 1 1/3 cups of sugar, then the vanilla. Blend in the eggs, one at a time until combined completely. Beat in the melted chocolate until combined. Blend in the cream, stirring it by hand, until just completely blended. Don't over-mix! Gently spoon the batter over the crust.

3) Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges look baked and the center appears set, about 1 hour, 15 minutes. Remove the cake from the water bath, transfer to a wire rack, and run a greased knife around the sides of the cheesecake to separate it from the sides of the pan. Let cool for 2 hours (just walk away - don't move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

4) At some point during this process, make the ganache by whipping the cream with an electric mixer on high until the cream thickens and soft peaks just begin to form. Add the sugar and cocoa, then the vanilla. Continue beating until the cream turns a light-chocolate color and stiff peaks form. Don't over-beat it. Refrigerate for 1 hour or up to one day.

5) Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Frost the top and sides of the cake with the ganache with a metal spatula. Press the candy crumbs into the sides and arrange the chocolates on the top. Use lots of chocolates, so you completely cover the top of the cake! Refrigerate until ready to serve (do not cover at this stage). Slice with a sharp straight-edge knife, not a serrated one. Cover any left-over cake and refrigerate or freeze up to 1 month.

Coffee Toffee Cheesecake

Ingredients:
2-1/2 cups chocolate wafer crumbs
1/2 cup butter, melted
2 tablespoons sugar
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/4 cup heavy whipping cream
4 teaspoons instant coffee granules
3 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1-1/2 cups (12 ounces) sour cream
1 tablespoon vanilla extract
1/8 teaspoon salt
3 eggs, lightly beaten
4 Heath candy bars (1.4 ounces each), chopped
1 dark chocolate candy bar (1.45 ounces)

• 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 wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
• In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan.
• Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars.
• Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake. Yield: 12 servings.

Layered Mocha Cheesecake

Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 1/4 cup butter, melted
• 
  FILLING:
• 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
• 1 tablespoon boiling water
• 1/4 teaspoon ground cinnamon
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• 
  GLAZE:
• 1/2 cup semisweet chocolate chips
• 3 tablespoons butter
• Chocolate-covered coffee beans, optional

Directions

• Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
• In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
• Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 55-65 minutes or until center is just 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.
• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

NOTE: You can use any brand of coffee and any kind of coffee beans, but the best is Starbucks instant coffee, and Starbucks Chocolate covered Espresso beans!

Chocolate Chip Cheesecake

9 inch Graham Cracker Crust


3 - 8 oz packages of cream cheese
3/4 cup sugar
3 eggs
1 tsp. vanilla
2 cups chocolate chips (mini or regular)


Preheat oven to 450 degrees. Beat cream cheese and sugar until well blended. Add eggs and vanilla. Beat well. Stir in chocolate chips. Pour into crust. Bake for 10 minutes. Then without opening oven door reduce oven to 250 degrees. Bake 30 minutes or until set. Cool in fridge until thoroughly chilled. Add chocolate topping, (below), and return to fridge till chocolate is set.


Chocolate topping:
1/3 cup chocolate chips
2 Tablespoons whipping cream
Melt chocolate with whipping cream. Stir till smooth.

Mini Cheesecakes

Cheesecake:

3 - 8oz. cream cheese, softened

1 cup sugar

5 eggs

1 1/2 tsp. vanilla

30 vanilla wafer cookies

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Creamy layer:

3/4 cup sour cream

1/8 cup sugar

1/4 tsp. vanilla

-

Topping:

Chocolate chips

Kiwi fruit, chopped into small slices

Strawberries, chopped into small slices

-

Mix cream cheese and sugar. Add eggs and vanilla and beat well. Mixture may be still a little lumpy. Put vanilla wafer in bottom of each foil muffin cup. Pour cream cheese mixture over top of vanilla wafers. Bake @ 300 for 30-40 minutes. Cakes may crack, but do not allow to get brown. Remove from oven and let sit for about 1/2 hour or until cool.

-

Blend sour cream, sugar and vanilla. Drop a little dab on each cheesecake.

-

Melt chocolate chips and drizzle on cheesecakes. Before chocolate hardens, garnish with fruit of your choice.

-

Yield: 30 cheesecakes

Dad and Mom made this for my birthday, and it was one of the best cheesecakes I've ever had! Dad thought that the texture was especially good, And we were talking about how it would be really good with some fresh fruit on top! So try what you want with it! We only ate half of the cake that afternoon, because you really only need a small piece! :) -Emily
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Citrus Cheesecake

Ingredients:
1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel
FILLING
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream
TOPPING
1-1/2 cups (about 12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle. Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll one half dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan. Place on a baking sheet. Bake at 400° for 6-8 minutes or until light browned. Cool completely on a wire rack. Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal. For filling, in another large mixing bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet. Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight. Remove sides of pan. Enjoy! Refrigerate leftovers.

No-bake Cheesecake

4 pkg. (8 oz. each) cream cheese, softened

⅔ cup sugar

4 Tablespoons lemon juice (optional)

2 tubs (8 oz. each) Cool Whip, thawed, divided

Fruit (optional)

1 9x13 graham cracker crust

Beat cream cheese, sugar, and lemon juice with mixer on medium speed until well blended. Stir in 1 tub of Cool Whip into the cream cheese mixture. Spoon into prepared graham cracker crust. Refrigerate 3 hours or until set. Spread remaining Cool Whip over the top and garnish with desired fruit. Strawberries are REALLY good in this; for the Fourth-of-July, use blueberries and strawberries and make a flag.

Most likely, everyone already has the recipe for a graham cracker crust, but I will post it just in case....

1 pkg. graham crackers, crushed
3 tablespoons sugar
1/3 cup butter or margarine

Mix crackers, sugar, and butter together; press in bottom of 9x13. Bake at 350* for 10 minutes.