Frozen Chocolate and Nuts Saint Valentine's Cheesecake

Ingredients:

285 g cream cheese, softened
1 1/2 cup ground crackers
1 1/3 cup whipped cream
1 cup semibitter chocolate chips
3/4 cup chopped walnuts
1/2 cup sugar
1/3 cup melted butter
1 tsp vanilla

Preparing:

Preheat oven to 160ºC (350ºF).

Combine ground crackers with the melted butter.
Press at the bottom of a pan and bake for 10 minutes.
Remove from oven and allow to cool.

Stir cream cheese with sugar.
Add melted chocolate chips, vanilla and nuts.
Fold in the whipped cream.

Pour the mixture over the crust and freeze for 3 hours.

Raspberry Cheesecake

Ingredients:

250 g plain sweet biscuits
90 g unsalted butter, melted

Filling:
500 g cream cheese, softened
250 g frozen raspberries
1 1/4 cups cream, whipped
1/2 cup caster sugar
1/3 cup lemon juice
2 tbsp gelatine
2 tbsp caster sugar, extra

Preparing:

Finely crush the biscuits in a food processor.
Mix with the butter and press firmly over the base of a greased tin (and line the base with baking paper) until firm.
Refrigerate for 20 minutes.

Moist the gelatine in 1/4 cup water.
Dissolved the gelatine in water bath, stir and allow to cool.

Beat the cream cheese until creamy.
Add the lemon juice and sugar.
Fold in the whipped cream and half the gelatine.

Process the raspberries and extra sugar in a food processor until smooth.
Push the purée through a fine-meshed nylon sieve to remove any pips.
Fold the remaining gelatine into the raspberry mixture.

Place both mixtures into the tin and swirl them together, using the point of a knife.
Refrigerate for 5 hours.

New Years Blackberry Cheesecake

Ingredients:

330 g cream cheese
220 g sour cream
2 cups cream
1 1/2 cups sugar
3 envelopes unflavored gelatin
2 packets vanilla cookies
1 stick margarine
1 tsp vanilla
Juice of 1 lemon

BlackberryCoulis:
500 g blackberries
1 package strawberry gelatin
1/2 cup sugar

Preparing:

Process cookies, add the melted margarine and press against the bottom of a pyrex to form the shell.
Bake at 150ºC (300ºF) for 5 minutes.
Remove from oven and allow to cool.

Soak unflavored gelatin in 1/2 cup water for 30 seconds in the microwave and allow to cool.

Make whipped cream with cream.
Add sugar, lemon juice, cream cheese, sour cream, vanilla and soaked gelatin.
Pour over the shell and refrigerate for 1 hour.

Blackberry Coulis:
Let boil blackberries with sugar.
Liquefy, sift and put on the cheesecake.
Refrigerate and once its firm shed strawberry gelatin on top.
Refrigerate for 1 more hour.

Thanksgiving Cheesecake and Chocolate Parfait

Ingredients:

2 cups chocolate ice cream
1 1/2 cups cottage cheese
3 tbsp ground wheat crackers
2 tbsp semibitter chocolate chips, miniature
8 tsp sugar
2 tso brown sugar
1 1/2 tsp vanilla

Preparation:

Process in a food processor cheese, sugar, brown sugar and vanilla until obtaining an homogeneous mixture.
Add 1 tbsp of chocolate sparks.

Serve 1/4 cup of ice cream in each glass.
Add 1 tbsp of the cheese mixture.
Sprinkle with 2 tsp cookies ground.

Repeat layers and freeze for 30 minutes.
Decorate with chocolate chips.

Strawberry Cheesecake

Ingredients:

500 g cream cheese
250 g strawberries
250 cookies
90 g butter
1 1/4 cups heavy cream(whipped cream)
1/2 cup sugar
1/3 cup lemon juice
1/4 cup water
2 tbsp gelatin
2 tbsp extra sugar

Preparing:

Cover with aluminum paper the base of a mold and greased with oil.

Crush cookies and add melted butter.
Mix well and tighten it against the bottom of the mold.
Refrigerate for 20 minutes.

Dissolve the gelatin in the water.

Stir the cream cheese and add the lemon juice and sugar until obtaining an homogenous mixture.
Incorporate the whipped cream in surrounding form.

Stir the strawberries with the extra sugar.
Incorporate half of the gelatin to the cheese mixture and the other to the strawberries mixture.
Spill the two mixtures in the mold and mix with a small stick.

Refrigerate for 4 hours.
Decorate with whipped cream and strawberries.

Mango Cheesecake

Ingredients:

2/3 cups mashed handle
1 cup granola with mixed dry fruits
1 cup whipped cream
220 g cream cheese
2 tbsp butter
1 tsp orange juice
4 gelatin laminae

Preparation:

Mix the granola with melted butter to form a crust.
Place the mixture in a greased mold and refirgerate for 20 minutes.

Dissolve the gelatin in 3 tsps of water and put in the microwaves for 10 seconds.
Add the gelatin to mashed and the orange juice.
Beat the cream cheese and add the previous mixture.
Incorporate the whipped cream in surrounding form.

Spill the mixture on the shell and to cool more by 4 hours.

Peach and Passion Fruit Cheesecake

Ingredients:

125 g crushed cookies
170 g chopped hazelnuts
75 g melted butter
250 g cream cheese
4 chopped peaches
300 g heavy cream
4 tsps unflavored gelatin
2 tbsp hot water
½ cup sugar
1/3 cup passion fruit pulp

Preparation:

Mix cookies with the hazelnuts and melted butter.
Press in a mold with a spoon until this firm one.
Refrigerate for 1 hour.

Hydrate the gelatin in the warm water and reserve.

Place the cream cheese, the sugar and the peaches in a processor and process until homogenize.
Pass the mixture to a container.
Add the cream and beat at the same time.
Incorporate the gelatin and the passion fruit pulp.

Spill the mixture on the hazelnuts crush.
Refrigerate for 4 more hours.

Cholate Cheesecake

Ingredients:

1 3/4 cups ricotta cheese
1/3 cup cocoa
1/4 cup granulated sugar
1 cup milk
1/2 heavy vegetable cream
14 gr unflavored gelatin
1 1/2 tsp vanilla
15 cookies crushed
1 tbsp cocoa
1 tbsp oil

Preparation:

Preheat the oven at 175ºC (350ºF).

Put in a mold the cookies crushed, the cocoa and the oil.
Mix well until forming a crust and cover the bottom of the mold.
Bake for 5 minutes.

Process the ricotta cheese in the food processor and reserve.

Put 1/3 cup cocoa, the sugar, the unflavored gelatin and 1/2 cup milk in a pot.
Mix well and reserve for 5 minutes.
Add the rest of milk and cook it, but always mixing.

Retire of the fire and add vanilla and the ricotta cheese.
Refrigerate until the mixture is thickens.

Stir the heavy cream until forming whipped cream.
Add it in surrounding form to the cooled mixture.

Spill the mixture in the crust.
Cover with plastic paper and refirgerate for 4 hours.

Caramel Pecan Cheesecake

Ingredientes:

16 oz cream cheese
1/2 cup sugar
1/2 cup chopped pecans
20 caramels
2 eggs
2 tbps milk
1/2 tsp vanilla
1 graham cracker crumb crust

Preparation:

Mix the cream cheese, the sugar and the vanilla until well blended.
Add the eggs and keep mixing.

Melt caramels with milk on low heat.
Stir frecuently until smooth.
Add pecan and keep stiring.

Spill the caramel into the crust.
Top it with the cream cheese mixture.

Bake at 170º (350ºF) for 40 minutes.
Let cool and refrigerate for 3 hours or overnight.